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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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my new favorite buttermilk pancake recipe, so light and fluffy, and they freeze well, just put them in the toaster! Ingredients:
1 1/2 cups unbleached all-purpose flour |
2 teaspoons baking soda |
3/4 teaspoon salt |
2 cups buttermilk |
6 tablespoons unsalted butter, melted |
2 large eggs, at room temperature, separated |
Directions:
1. In a medium bowl, stir together the flour, baking soda and salt.
2. In a large bowl, combine the buttermilk, butter and egg yolks.
3. In another bowl, beat the egg whites until stiff peaks form.
4. Add the dry ingredients to the buttermilk mixture and stir just until combined.
5. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
6. Heat a lightly buttered griddle or cast-iron skillet.
7. For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle.
8. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden.
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